Slow Cooker Chicken and White Beans with Kale Pesto
A quick, easy slow cooker recipe of white beans and chicken topped with a flavorful kale-lemon pesto.
Author: Lindsey Johnson
Kale Lemon Pesto:
1/2cuppine nutsor almonds, walnuts, Brazil nuts, etc.
2cupspacked Tuscan or curly kale leaves
2cupspacked fresh basil leaves
zest and juice of 1 lemon
1/2cupextra virgin olive oil
Chicken and White Beans:
2 1/2 - 3poundsboneless skinless chicken thighscan use fresh or frozen
2cups1 pound white beans, soaked overnight and rinsed well
Zest of 1 lemonscut into small strips, colored part only
a few thyme sprigs
1small handful basil leaves
For the chicken and white beans:
Heat a little oil in a skillet. Add the onion and garlic. Cook over medium heat until they start to soften. Transfer to a slow cooker along with the other ingredients. Place the chicken on top and cover with lid. Cook on HIGH for 4 hours.
For the pesto:
Combine all of the ingredients in a food processor and pulse until combined.
Remove chicken from the slow cooker. Slice or shred. Place a ladle full of beans onto a plate or shallow dish. Top with some of the sliced chicken and top with pesto. Serve with a slice of crusty bread.